Mom's Dinner

  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Dinner
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Dinner
  • About
  • Subscribe
ร—
You are here: Home / Recipes / Soup and Stew

Creamy Chicken Poblano Soup

By Susie Weinrich ยท Date Sep 20, 2022ยท 8 Comments ยท May contain affiliate links.

two bowls of chicken poblano soup
Pinterest image with text for chicken poblano soup
Pinterest image with text for chicken poblano soup
โ†“ Jump to Recipe
Pin the Recipe

This Creamy Chicken Poblano Soup has layers and layers of flavors from the roasted poblano peppers and pepper jack cheese to the corn, Yukon gold potatoes, cream and spices. Serve it up with all your favorite toppings like tortilla strips, cilantro and sour cream. It makes a delicious soup dinner and leftovers are even better the next day!!

two bowls of chicken poblano soup with tortilla strip garnishes

Soup is an absolute favorite in the Momโ€™s Dinner kitchen. Some of our other favorites that you should check out are Creamy Chicken Noodle Soup, Homemade Chicken Noodle Soup, and Instant Pot Beef and Barley.

Table of Contents hide
1 This Soup is the Best becauseโ€ฆ
2 Ingredients
3 Poblano Peppers
4 How To Roast Poblano Peppers in the Oven
5 How To Roast Poblano Peppers on a Gas Stove
6 Chicken Poblano Soup Step By Step Instructions
7 Serving & Storing
8 Perfect Meal Prep Soup!
9 Recipe Tips
10 More Amazing Soup Recipes
11 Did you make this recipe?
12 Creamy Chicken Poblano Soup Recipe

This Soup is the Best becauseโ€ฆ

  • Taking the time to roast the poblano peppers enhances the flavor and makes the perfect texture.
  • It is creamy without being too thick.
  • Pepper Jack cheese is the perfect compliment to the poblano peppers.
  • Yukon gold potatoes and corn make this a hearty soup perfect for the Fall and Winter (and the occasional cold Spring night).
  • The leftovers of this Chicken Poblano soup are AMAZING!

Ingredients

Pictured are the ingredients that you need to grab to make Chicken Poblano Soup, plus some tips on a few ingredients:

Ingredients with text overlay

Diced or Shredded Chicken โ€“ I love to use rotisserie chicken breasts for this recipe, it makes things a lot easier. But you can also roast chicken breasts at 350 for 25-30 minutes, or poach chicken breasts or make Instant Pot Rotisserie Chicken. As always, I recommend using air chilled chicken if you are not going with rotisserie!

Poblano Peppers โ€“ You can find fresh poblano peppers in the produce section at the grocery store. They are a dark green color and look like a long bell pepper or a huge jalapeno pepper. Read more about poblanos below.

Garnishes โ€“ the soup garnishes are not pictured and totally optional. But if you love to load your soup up with all the extras here are some ideas โ€“ sour cream, tortilla strips, green onions, cheese, jalapenos, cilantro, lime wedges, hot sauceโ€ฆ all work!

Poblano Peppers

A poblano looks like a huge, dark green jalapeno pepper. They are not very spicy at all, they just have a delicious mild pepper flavor. When a poblano is dried it is called an ancho or chile ancho.

By roasting the poblano you enhance all itโ€™s natural flavors, soften the flesh, and remove the skin and seeds.

How To Roast Poblano Peppers in the Oven

To roast a poblano start by moving the oven rack to the top position and preheating the broiler. Line a rimmed baking sheet with foil. Then add your peppers, no need to oil them!

poblano peppers on a sheet pan that have been roasted

Pop them in the oven on the top rack. Broil for about 4-5 minutes until the skin is bubbled and blackened. With a pair of tongs flip the peppers and then broil for another 4-5 minutes.

Remove the peppers and pop them into a large bowl. Cover with plastic wrap for about 15 minutes.

roasted poblano peppers in a bowl covered with plastic wrap

Steam will build up in the bowl and the skin will separate from the poblano flesh.

Now the skin should tear off the pepper very easily, also remove the seed pod and the stem. Discard the skin and seeds/stem.

removing the skin from the poblano peppers

Chop the remaining peppers for your soup!

roasted poblano peppers chopped on a cutting board

How To Roast Poblano Peppers on a Gas Stove

Now if you are lucky enough to have a gas stove top, you can use that instead of the oven. However it does take more of a watchful eye.

Turn a gas burner on medium/high. With metal tongs place the pepper directly over the flame and let it get charred and blistered. Turn the pepper occasionally so it chars on all sides.

Then place the poblano in a covered bowl. Repeat with all the peppers and hold in the covered bowl for about 10 minutes.

Then remove the skin and seeds/stem.

Chicken Poblano Soup Step By Step Instructions

After you have roasted the poblanos the soup is pretty easy to put together.

  • In a large pot or Dutch oven heat the vegetable oil and butter over medium heat.
  • Sautรฉ the onions until softened, about 5 minutes, then add the chopped garlic cloves.
  • Add the flour and cook while stirring for 1-2 minutes.
onions and garlic in a roux
  • Whisk in the chicken stock and add the potatoes and kosher salt, bring to a boil.
  • Reduce heat to medium and cook the potatoes for 10-15 minutes until fork tender.
  • Stir in the roasted poblanos, cooked chicken, corn, heavy cream, cumin and chili powder.
  • Simmer the soup for a few minutes then stir in the cheese to melt.
  • Add the chopped fresh cilantro.
  • As always, taste for additional seasoning.
chicken poblano soup with cilantro added on top

Serving & Storing

Serve the Chicken Poblano Soup hot with garnishes available (sour cream, cheese, tortilla strips, cilantro, etcโ€ฆ). It is also great with some chips and guacamole on the side or cornbread or cornbread muffins with honey.

This soup makes AMAZING leftovers. Keep in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.

Perfect Meal Prep Soup!

Like I said before this Chicken Poblano Soup Recipe makes amazing leftovers. It thickens and increases in flavor, just like chili!

To make ahead simply prepare completely and then let cool. Refrigerate for up to 4 days and then reheat portions in the microwave or reheat the whole recipe on the stove top.

I would not recommend freezing this soup due to the dairy content.

two bowls of creamy chicken poblano soup with cheese and tortilla strips in the background

Recipe Tips

Follow these final tips to make sure your Chicken Poblano Soup turns out perfect!

  • Make sure to fully roast your poblano peppers and remove all the skin.
  • Shred your own cheese instead of buying pre-shredded, it melts up creamier.
  • Taste the soup before serving to make sure the spices are just right.
  • Add the garnishes that your family will love.

More Amazing Soup Recipes

If you love this soup recipe you will also love any of these:

  • a bowl of corn chowder with a spoon and bacon
    Corn Chowder
  • creamy red potato soup topped with bacon and cheese in a brown crock bowl
    Creamy Red Potato Soup
  • a bowl of chicken chili topped with sour cream and two limes
    30 Minute Instant Pot Chicken Chili
  • a ladle full of creamy chicken noodle soup
    Ultimate Creamy Chicken Noodle Soup
All Soup Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
chicken poblano soup in a bowl topped with sour cream and tortilla strips

Creamy Chicken Poblano Soup Recipe

A deliciously hearty soup that is full of cooked chicken, roasted poblano peppers, corn, and potatoes in a creamy and cheesy broth.
Makes amazing leftovers!
4.91 from 11 votes
Print Pin Rate Save Saved!
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • Large rimmed baking sheet
  • large pot

Ingredients

  • 3 tablespoon oil - canola or vegetable
  • 2 tablespoon butter
  • 1 large onion - chopped (yellow or white)
  • 6 garlic cloves - finely chopped
  • โ…“ cup (scant) all purpose flour
  • 5 cups chicken broth
  • 1 ยฝ teaspoon kosher salt
  • 1 lb. Yukon Gold Potatoes - cut into ยฝ inch cubes (no need to peel)
  • 5 large poblano peppers - roasted, peeled, deseeded, and chopped (this is around 1 ยฝ-2 cups)
  • 2-3 cups cooked chicken - diced or shredded (see notes)
  • 2 cups frozen corn kernels
  • 1 cup heavy cream
  • 8 oz block pepper jack cheese - shredded
  • 1 teaspoon each: cumin & chili powder
  • ยผ cup cilantro - chopped

Garnish

  • sour cream, cheese, tortilla strips, cilantro, lime wedges, or green onions - (all optional)

Instructions
 

Roasting Poblano Peppers

  • Preheat your broiler and place the top rack in the highest position, about 8 inches from the heating element.
  • Line a large rimmed baking sheet with foil and lay the peppers on the pan. (no need for oil)
  • Place in the oven and let the peppers roast until they are blistered and blackened (this will be about 4-6 minutes). Turn the peppers and roast the other side (another 4-6 minutes).
  • Remove from the oven and transfer the peppers to a large bowl and cover with plastic wrap. Let them sit in the covered bowl for 10-15 minutes.
    The steam will build up and separate the skin from the poblano flesh.
  • Take the peppers out of the bowl. With clean hands peel the skin from the peppers, it should easily slide off. Then remove the seed pod and stem.
    Discard the skin and seeds. Chop the remaining flesh.
    Pro Tip- do not run the peppers under water or you run the risk of washing off the roasted flavor.
  • TO ROAST ON GAS STOVE TOP: if you have a gas stove top you can turn a burner on medium/high. With metal tongs place the pepper over the flame, let it blister and char completely, turn it so it charrs on all sides.
    Then place in a covered bowl and repeat with remaining peppers. Let sit covered for at least 10 minutes.
    Remove the skin and seeds/stem. Chop the remaining flesh.

Soup

  • Heat the oil and butter over medium heat in a heavy bottom pot or Dutch oven.
  • Add the onions and sautรฉ until softened, about 5 minutes. Add the garlic and heat for another 30 seconds.
  • Sprinkle in the flour and cook while stirring for 1-2 minutes.
  • Whisk in the chicken broth.
    Add the potatoes and kosher salt. Bring to a boil and then reduce heat to medium and cook until the potatoes are fork tender (about 10-15 minutes).
  • Add the roasted/peeled/chopped poblano peppers, cooked chicken, corn, heavy cream, cumin and chili powder.
  • Stir in pepper jack cheese so that it is melted into the soup.
  • Add the chopped cilantro. Taste for additional seasoning.

Serving

  • Serve the Creamy Chicken Poblano Soup hot, in bowls with garnishes available for topping.
    (Chips and guacamole or cornbread / cornbread muffins are great on the side!)

Storing

  • Leftovers of this soup are killer!!!! It thickens and the flavors meld together (just like this chicken chili).
    Store leftover soup in the fridge in an airtight container for up to 4 days.
  • Reheat in the microwave or on the stovetop.

Recipe Tips and Notes:

Cooked Chicken โ€“ I love to use rotisserie chicken for this recipe, it makes things a lot easier. But you can also roast chicken breasts at 350 for 25-30 minutes, or poach chicken breasts or make Instant Pot Rotisserie Chicken. As always I recommend using air chilled chicken if you are not going with rotisserie!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.91 from 11 votes (6 ratings without comment)

    We would love to have you comment & rate the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Teresa says

    August 27, 2024 at 4:01 pm

    Made your soupโ€ฆso good ๐Ÿ˜Š
    Definitely on my list to remake! Added some zucchini (too many in the garden still). Iโ€™ll be sure to make it again! โค๏ธ

    Reply
  2. Deb Dudman says

    May 07, 2024 at 9:17 pm

    4 stars
    Iโ€™ve never used potatoes before but why not! One suggestion I will give is try `smokedโ€™ pepper jack. Takes it to another level. Also sprinkled red pepper flakes at the end. Yum

    Reply
    • Susie Weinrich says

      May 08, 2024 at 8:19 am

      Great idea! Thank you, Deb!

      Reply
  3. Wendy says

    July 13, 2023 at 10:35 pm

    Made a few times now. Recipe as written. No alterations and most the toppings.Husband and I love this. Thanks a million. Will be using time and again!

    Reply
  4. Kathy says

    March 31, 2023 at 3:15 pm

    5 stars
    Delicious soup. Made as per the recipe with the exception of using my immersion blender (just like 4 or 5 bursts) once the potatoes were cooked just to make it a bit creamier . The family loved it!

    Reply
  5. Leslie says

    March 17, 2023 at 7:51 pm

    5 stars
    Iโ€™ve made this soup many times itโ€™s so good. I always go back to it!!!

    Reply
  6. Andrea Howe says

    September 27, 2022 at 5:29 pm

    5 stars
    Oh my gosh I LOVE poblanos but don’t often know what the heck to make with them! This recipe was easy, delicious and so comforting. My whole family loved it so thanks!

    Reply
  7. John says

    March 28, 2022 at 2:05 pm

    5 stars
    Loved this soup so much. It had great flavor and a nice subtle heat that adds to the flavor. 10 stars out of 5!

    Reply
Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

Helpful Meal Planning Resources

  • a table with white place settings and green garland
    Easy Meals for House Guests
  • a round table with a large family eating dinner
    30 Easy Meals for Large Family Vacations & Gatherings
woman owned small business certificate by Sertify

Amazing New Recipes

  • Frozen fruit cups with with a spoon
    Grandma’s Frozen Fruit Cups
  • A woman holding a grilled steak house burger on a bun with chips on a plate and a soda to the side
    Steakhouse Ribeye Burgers
  • Wooden spoon coated in homemade coleslaw dressing held over the bowl of the sauce.
    Homemade Coleslaw Dressing
  • a big bowl of spaghetti bolognese topped with parmesan cheese and parsley
    Mom’s Beef Bolognese Sauce

Footer

^ back to top

About

  • Susie Weinrich
  • Privacy Policy
  • Accessibility Policy

Contact

  • Sign Up! for emails
  • Contact Me!
  • Join Me On YouTube

Recipes

  • Recipe By Category
  • Instant Pot Recipes
  • Dinner Recipes

Copyright ยฉ 2025 Mom's Dinner

Rate & Review This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.